1/2 c. mayonnaise
2 tbsp. light cream or milk
1 tbsp. vinegar
2 cloves garlic, crushed

Mix the night before and refrigerate.

TUNA SALAD:

2 cans white tuna, drain & flake (do not mash)
1 c. celery, chopped
1/2 c. green pepper, chopped
1/4 c. pimento, drain well
1 c. water chestnuts
1/3 c. scallions
1/2 c. pitted black olives
1 can (9 oz.) Chinese noodles
Cherry tomatoes

Chop or dice all vegetables, but not too fine. Mix vegetables lightly with tuna. Add dressing. Just prior to serving, toss in Chinese noodles. Serve on Romaine lettuce and garnish with cherry tomatoes. Serves 6-8.